KUMARAKOM FISH CURRY
Fixings
For Masala
Coconut oil 5 Tablespoons
Mustard seeds/kaduku 1/2 Teaspoon
Fenugreek seeds/vendayam/methi 1/2 Teaspoon
Cumin seeds/jeera 1/2 Teaspoon
Dry red chilies 2
Curry leaves
A couple of Ginger (finely hacked)
1 Tablespoon Garlic (finely hacked)
1 Tablespoon Shallots/little onion (finely hacked)
1 Cup Green chilies
2 cut Tomato (finely hacked)
1 Kashmiri stew powder
3 Teaspoons Chili powder
2 Teaspoons Turmeric powder/manjal podi
1/2 Teaspoon Salt
Kodampuli/kokum pieces 4-5
Thick coconut milk 1 Cup
For Marinating Fish
Fish 500 Grams
Turmeric powder 1/2 Teaspoon
Salt according to taste
Stew powder 1 Teaspoon
Guidance
Marinating fish
Blend fish in with salt, stew powder, turmeric and put away. Absorb tamarind half cup of water for 10 minutes.
Sauteing everything
Heat oil in a stoneware pot. Add mustard, dry red chilies, fenugreek seeds, cumin seeds, curry leaves and let them sizzle. Add ginger, garlic and fry briefly. Add shallots, chilies and saute briefly.
Cooking tomatoes
Add salt and turmeric powder and blend well. Include tomatoes and cook till soft. Presently include all flavor powders and blend well. Include tamarind, blend and saute for five minutes.
Cooking fish
Include coconut milk and blend well. Cook for five minutes. Include fish pieces and little water. Cover and cook for six to eight minutes on low hotness.
Serving
Whenever fish is done, take it off the hotness and let it stay for one hour prior to serving. Cool. Partake in the KUMARAKOM FISH CURRY plans !!!
KUMARAKOM FISH CURRY VIDEO :
